Jain Corn Paneer Quesadilla | Sanjeev Kapoor Khazana

An innovative jain version of quesadillas stuffed with corn and paneer mixture.

JAIN CORN PANEER QUESADILLA

Ingredients

½ cup crushed corn kernels
1 cup grated cottage cheese (paneer)
½ cup wheat flour
1 cup refined flour
Salt to taste
1 medium tomato, finely chopped
½ cup finely chopped mixed peppers
1-2 green chillies, finely chopped
½ teaspoon dried oregano
1 tablespoon chopped fresh coriander leaves
1 tablespoon tomato ketchup
Oil as required
1 cup grated processed cheese

Method

1. Combine wheat flour and refined flour in a bowl. Add salt and sufficient water, mix and knead into a stiff dough. Set aside for ½ hour.
2. Divide the dough into equal portions and roll out into medium thin discs.
3. Heat a non-stick tawa. Place the discs on it and roast till half done.
4. To make stuffing, combine cottage cheese, tomato, peppers, green chillies, oregano, salt, chopped coriander and tomato ketchup in a bowl and mix well. Add corn kernels and mix well.
5. Heat little oil on a non-stick tawa. Place a disc on it and spread a spoonful of the stuffing on it. Top with cheese and cover with another disc. Press lightly and cook on low heat till both sides turn golden.
6. Cut into wedges and serve hot with tomato ketchup.

Preparation Time: 15-20 minutes
Cooking Time: 30-40 minutes

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Cuisine - Fusion

Course - starter

Dish - starter